*  Exported from  MasterCook  *
 
        Confit Of Salmon With Roasted Shallots, Garlic And Red Wine
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : New                              Simply Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      225 g         -- (8oz) salmon fillets
  400      grams         duck or goose fat -- (14oz)
   12      medium        shallots -- unpeeled
    2      bulbs         garlic -- unpeeled
  250      milliliters   fresh chicken stock -- (9fl oz)
  600      milliliters   red wine -- (1 pint)
                         rosemary -- flat leaf parsley
                         -- and thyme
    1                    lemon
                         butter
    2                    shallots -- peeled and chopped
 
 Prepare the salmon fillet into nice thick steaks with the skin on and 
 gently poach in the warm duck fat with salt and pepper, lemon and thyme.
 While this is cooking place the garlic and shallots whole in the oven, 
 drizzled with olive oil and season.  Roast in the oven.
 To make the sauce, pan fry the onions and the red wine and stock and 
 reduce until thickened.  Finish with soft butter seasoning and herbs.
 Remove the salmon from the pan and drain slightly, place in the centre
 of the plate and garnish with the roasted garlic and onion.  Place the
 sauce around the edge of the plate and serve.